title: Study on combined effects of blanching and sonication on different quality parameters of carrot juice.
abstract: This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China .
authors.forename: Saqib
authors.initials: S
authors.lastname: Jabbar
authors.forename: Muhammad
authors.initials: M
authors.lastname: Abid
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.forename: Malik Muhammad
authors.initials: MM
authors.lastname: Hashim
authors.forename: Bing
authors.initials: B
authors.lastname: Hu
authors.forename: Shicheng
authors.initials: S
authors.lastname: Lei
authors.forename: Xiuling
authors.initials: X
authors.lastname: Zhu
authors.forename: Xiaoxiong
authors.initials: X
authors.lastname: Zeng
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002681:China; D003296:Cooking; D018552:Daucus carota / Q000737:chemistry* / Q000201:enzymology; D004795:Enzyme Stability; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D009195:Peroxidase / Q000737:chemistry / Q000378:metabolism; D010636:Phenols / Q000032:analysis; D010858:Pigmentation; D014674:Plant Proteins, Dietary / Q000737:chemistry / Q000378:metabolism; D018517:Plant Roots / Q000737:chemistry* / Q000201:enzymology; D013010:Sonication / Q000009:adverse effects; D013634:Tannins / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D014674:Plant Proteins, Dietary; D013634:Tannins; D009195:Peroxidase; D001205:Ascorbic Acid